Many people have tried either low-fat or low-carbohydrate diets to protect their hearts.
The advice has often pointed in different directions, and previous studies have produced mixed results.
A new study published in the journal JACC from the American College of Cardiology has examined the connection more closely.
Researchers followed 198,473 American healthcare professionals for more than 30 years. During that period, 20,033 cases of coronary heart disease were recorded.
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The data come from three major population studies and are based on participants’ self-reported dietary habits as well as analyses of biological markers in their blood.
These foods protect the heart
The study shows that both low-fat and low-carbohydrate diets may be associated with a lower risk of heart disease. The key factor is the types of foods included in the diet.
Dietary patterns rich in whole grains, plant-based foods, and unsaturated fats were linked to a lower risk.
In contrast, diets high in refined carbohydrates as well as animal fat and protein were associated with a higher risk.
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According to the study, the healthier dietary patterns were also linked to improved cholesterol levels and lower markers of inflammation.
More than fat and carbohydrates
The researchers emphasize that the quality of the food plays a greater role than the actual amount of fat or carbohydrates.
However, the study does not include extreme diets with very low levels of either component.
Since participants self-reported their diets and all are healthcare professionals, the findings cannot automatically be generalized to the entire population.
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Nevertheless, the research contributes to a more nuanced debate about what benefits heart health.
Sources: Science Daily, and JACC fra American College of Cardiology.
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